Cut slits in beets; place on a baking sheet. Bake at 425° for 1 hour or until tender. When cool enough to handle, peel and slice beets. Divide the greens among salad plates; top with beets, oranges, fennel and hazelnuts. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle over salads. Yield: 4 servings.